Roast Pork, Shrimp and Cabbage Egg Rolls Recipe

Name: Roast Pork, Shrimp and Cabbage Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 tablespoon minced ginger; 3/4 cup minced scallions; 2 celery stalks; 4 cups shredded Napa cabbage; 1/2 cup bean sprouts; 1/2 cup julienned Chinese roast pork; 1/2 cup diced shelled and deveined shrimp; 1/2 cup chicken stock; 1/2 to 1 teaspoon sugar; 1 teaspoon cornstarch dissolved in 1 tablepoon water; 1 tablespoon sesame oil; Salt and freshly ground black pepper to taste; 1 cup boiling water; 2 tablespoons cornstarch dissolved in 3 tablespoons water; 12 egg roll wrappers; Vegetable oil for deep frying

Servings: persons

2 tablespoons peanut oil
1 tablespoon minced ginger
3/4 cup minced scallions
2 celery stalks
4 cups shredded Napa cabbage
1/2 cup bean sprouts
1/2 cup julienned Chinese roast pork
1/2 cup diced shelled and deveined shrimp
1/2 cup chicken stock
1/2 to 1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablepoon water
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1 cup boiling water
2 tablespoons cornstarch dissolved in 3 tablespoons water
12 egg roll wrappers
Vegetable oil for deep frying

1
In a wok set over moderately high heat heat the oil until hot.
2
Add the ginger, onion and celery and stir-fry 1 minute.
3
Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened.
4
Add the pork and shrimp and stir-fry 1 minute more.
5
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.
6
Simmer until lightly thickened.
7
Stir in sesame oil, salt and pepper to taste.
8
In a saucepan have water at a boil.
9
Remove from heat and whisk in cornstarch mixture.
10
Have ready 12 egg roll wrappers under dampened towel.
11
Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends.
12
Roll tightly to make a sealed cylinder.
13
Repeat with remaining wrappers.
14
Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown.
15
Transfer to paper towels to drain.
16
Recommended Wine: 1991 Domaine Carneros Brut

1280

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 tablespoon minced ginger, 3/4 cup minced scallions, 2 celery stalks, and more.

Yes, Roast Pork, Shrimp and Cabbage Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork, Shrimp and Cabbage Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions